Toss strawberries with sugar; let stand 10 min. or until sugar is dissolved, stirring occasionally.
Cut each slice of pound cake horizontally in half. Place 1 cake slice on each of 12 dessert plates.
Top each with about 1/4 cup of the strawberries and 2 Tbsp. of the whipped topping. Repeat layers. Serve immediately.
Garnish with fresh mint sprigs.
This luscious dessert is low in fat, cholesterol free and an excellent source of vitamin C from the strawberries.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.